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Recipe: Napoleon Cremes (3-layer candy, Land O' Lakes recipe, 1970's)

Desserts - Candy, Chocolate
NAPOLEON CREMES

"Makes a three layer candy; chocolate crumb crust, buttercream filling, and chocolate glaze."

FOR THE CRUMB MIXTURE:
3/4 cup sweet butter
1/4 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp. vanilla
2 cups graham cracker crumbs
1 egg, beaten

FOR THE FILLING:
2 cups powdered sugar
1/2 cup sweet butter, softened
3 1/2 oz. pkg. instant vanilla pudding mix
3 tbsp. milk

FOR THE GLAZE:
6 oz. pkg. semi-sweet chocolate chips
2 tbsp. sweet butter

In a 2-quart saucepan combine all crumb mixture ingredients except graham cracker crumbs and egg. Cook over medium heat, stirring occasionally until butter melts. (5-6 minutes). Remove from heat. Stir in crumbs and egg. Press on bottom of buttered 9-inch square pan; cool.

In small mixer bowl combine all filling ingredients. Beat at medium speed, scraping bowl often, until smooth (1-2 minutes). Spread over crust; chill until firm (about 30 minutes).

In 1-quart saucepan melt glaze ingredients over low heat; spread over bars. Cover; refrigerate until firm (about 1 hour).

Cut into squares; store refrigerated.

Makes 64 candies.
Land O' Lakes Country Heritage Cookbook, 1974
MsgID: 0110109
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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